21,109 reputation
11840
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 5 months
seen 2 hours ago

I have been a homebrewer for over 15 years and 440 batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.


Jan
17
comment Dry yeast vs wet yeast
Every beer where I've made a starter for liquid yeast has turned out better than beer I haven't made a starter for. My own personal experience has led me to always use a starter.
Jan
17
comment What changes needed to recipe when switching Ale to Lager yeast
Yes, it likely will, but that's not a recipe change. And keep in mind that for lagers you need a starter roughly twice as large as for an ale.
Jan
15
comment Wyeast 1187 Ringwood Failure
Wyeast has confirmed that there is virtually no cell growth when you smack the pack. It's just to provide an indication of the viability of the yeast.
Jan
15
revised How do you make a sweeter beer?
added 114 characters in body
Jan
15
revised How do you make a sweeter beer?
added 146 characters in body
Jan
15
answered How do you make a sweeter beer?
Jan
9
comment Secondary Fermentation
If you leave it in primary 3-4 weeks, it should clarify without the need for secondary.
Jan
7
comment Phosphoric Acid Wash for Yeast
He asked about experience with the method and I posted the experience that you can do it but it's not worth the hassle.
Jan
6
answered Phosphoric Acid Wash for Yeast
Jan
5
revised Eisbock chunk thawed
added 40 characters in body
Jan
5
answered Eisbock chunk thawed
Jan
4
comment Fermentation started, then stopped the next day. Is my yeast dead?
Then let me rephrase..."Dry yeast DOES need to be refrigerated to maintain the highest viability".
Jan
4
comment When bottle conditioning, when should I re-yeast, and how much yeast should I add
A higher attenuating yeast will only matter if there are fermentable sugars left. If the beer is fully fermented, the yeast won't matter and will only "eat" the priming.
Jan
4
comment When bottle conditioning, when should I re-yeast, and how much yeast should I add
I don't know of any brewing yeast that isn't OK up to at least 10% ABV.
Jan
4
answered Fermentation started, then stopped the next day. Is my yeast dead?
Jan
4
comment Fermentation started, then stopped the next day. Is my yeast dead?
Sorry, dry yeast DOES need to be refrigerated.
Jan
3
comment Adding water before bottling
I agree. Flavor is more important then volume.
Jan
1
answered Transporting fermenting beer
Dec
31
comment Pilsner vs 2 Row
Your question is kinda vague, but if you mean what's the difference in taste between pils and pale malt, it's very little. Pale malt will taste a tiny bit toastier. There is a difference, but it's a minor difference.
Dec
30
answered Airlock re-sanitization after minor blow-off